Recent content by averlin

I attempted to smoked my first rack of ribs on a $100 throw-away gas grill about 12 years ago and even though the results were nothing great at all, they were better than I expected.  I've been working at it ever since, taking notes and always improving.  Last spring (2015) I purchased a Lang...

I did spare ribs again the other day for Memorial Day and got great results.  All I did different was I let the fire smolder a little more than I usually would, I let a little white smoke run through and some lower temps while the fire wasn't flaming up.  The result was a nice, stronger than...

I've tried a lot of BBQ around the country, some over smoked (bitter creosote) and some (like mine) too little smoke flavor.  When I get the chance, I'm going to try some of these techniques and see if I can get what I'm looking for.

Thanks for the advice, I'm going to try this next time (big fire, let it cool and run at 150 for an hour or so).  I had the leftover ribs today and I was able to tell that I used hickory this time and not cherry, which was good (perhaps too much smoke in the lungs yesterday) however I still...

You don't think 130-140 is too low?  It sounds like I'll be cold smoking my ribs

I have a Lang 60 and I have a similar problem, when I switch between using cherry and hickory, the ribs always taste exactly the same to me?  I was expecting a more bacon like flavor with the hickory, but it tastes just like the cherry.  I do enjoy the smoke flavor more the next day when I...